Buttermilk 'Fried' Chicken Recipe

Submit A Photo
Provided By
This tastes like the real fried chicken but without actually frying it! The rack helps to crisp the chicken on all sides. I like to remove the skin from the chicken before marinading since the cornflakes makes its own skin.
Share this!
Update Servings
  • 2 cups buttermilk
  • 1 tablespoon lemon juice
  • 1 tablespoon hot sauce
  • 1/2 onion , sliced
  • 2 tablespoons fresh thyme
  • 3 cloves garlic , minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 chicken - cut into 8 pieces, rinsed and patted dry
  • 2 cups corn flakes - crushed
  • 3/4 cup parmesan cheese - shredded
  • salt and pepper - to taste
15 mins
45 mins
1 hr
  • Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 4-6 hours.
  • Preheat the oven to 400 degrees F. Line the sheet pan with foil to save on cleanup.
  • Place a wire rack inside the sheet pan and spray with nonstick cooking spray.
  • Mix corn flakes and Parmesan cheese, and thyme together. Season with salt and pepper.
  • Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake mixture, lighlty pressing to help it stick.
  • Place on the prepared rack and bake for 45 minutes until golden and crisp.
Similar Recipes
Grilled Chicken Thighs
barbeque sauce
Grilled Spare Ribs
barbeque sauce
brown sugar
cayenne pepper
coarsely ground black pepper
ground allspice
Rotisserie Turkey
garlic pepper
kosher salt
olive oil
paprika to cover

Buttermilk 'Fried' Chicken Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com